Mediterraneantunasandwich Recipes

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MEDITERRANEAN TUNA SANDWICHES



Mediterranean Tuna Sandwiches image

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons roasted red pepper olive oil
4 teaspoons balsamic vinegar
8 slices whole grain bread or 8 slices pita bread
2 (6 ounce) cans tuna in water, drained and flaked
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup ripe green olives or 1/4 cup ripe olives, sliced
1/4 cup red onions or 1/4 cup sweet Spanish onion, finely chopped
1/4 cup red bell pepper, finely chopped (optional)
3 tablespoons mayonnaise (optional) or 3 tablespoons low-fat mayonnaise (optional)
2 teaspoons capers (more to taste)
1/4 teaspoon fresh ground black pepper
4 romaine lettuce leaves or 4 curly green lettuce leaves

Steps:

  • Toast bread if desired.
  • Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
  • Combine tuna and the rest of the ingredients (except lettuce).
  • Place 1 lettuce leaf on each of 4 bread slices.
  • Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
  • Serve immediately.

MEDITERRANEAN TUNA SANDWICH



Mediterranean Tuna Sandwich image

My boyfriend's mother prepared this for us on holiday... I don't normally like canned-tuna, but the layer of fresh flavors that break through in this sandwich are outstanding! I've never measured the ingredients when I've made this, so these are all approximations. Fresh bread and tomatoes are a must!

Provided by skat5762

Categories     One Dish Meal

Time 10m

Yield 3-4 sandwiches, 3-4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/2 cup red wine vinegar
1 red onion, sliced very thinly
1 can tuna
capers
sliced kalamata olive, to taste
1 fresh tomatoes, sliced 1/4-inch thick (or several cherry tomatoes)
leafy greens (romaine hearts or spinach work well)
fresh bread (I use italian, cut on the slant)

Steps:

  • Using a small bowl, mix olive oil and red wine vinegar together.
  • Place onions in mixture and let marinate while you prepare the rest of the ingredients.
  • When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
  • Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
  • Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!

MEDITERRANEAN SANDWICH



Mediterranean Sandwich image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.

MEDITERRANEAN CHICKEN SANDWICHES



Mediterranean Chicken Sandwiches image

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. -Marcia Fuller, Sheridan, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 medium tomatoes, seeded and chopped
1/2 cup sliced quartered seeded cucumber
1/2 cup sliced sweet onion
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1/4 teaspoon salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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